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White Lily

The White Lily Cake with Berries

PREP TIME:

30 min

COOK TIME:

30 min

YIELD:

12 servings

INGREDIENTS:

Pillsbury® Baking Spray with Flour 1 tsp. vanilla extract
2 1/2 cups White Lily® Enriched Bleached All Purpose Flour 1 tsp. almond, lemon or coconut extract
1 1/2 cups sugar FROSTING
1 tsp. baking powder 1 lb. powdered sugar
1 tsp. salt 1/4 cup milk
1/2 tsp. baking soda 1 tsp. vanilla or almond extract
1 cup buttermilk or sour cream* 1/4 tsp. salt
3/4 cup Crisco® All-Vegetable Shortening 1/4 cup butter
3/4 stick OR Crisco® Baking Sticks All-Vegetable Shortening 3/4 cup fresh raspberries and blueberries
4 large egg whites

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350°F. Coat 13 x 9 x 2-inch pan with flour no-stick cooking spray.

  2. 2.
    COMBINE flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening; beat two minutes with electric mixer.

  3. 3.
    ADD unbeaten egg whites, vanilla and choice of extract. Beat an additional two minutes, scraping sides of bowl as needed. Spread batter evenly into prepared pan. Tap pan on counter several times to remove air bubbles.

  4. 4.
    BAKE 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool on wire rack completely before frosting. Frost and garnish with fresh berries.

  5.  
    FROSTING

  6. 1.
    COMBINE powdered sugar, milk, vanilla or almond extract and salt in large glass bowl. Top with butter.

  7. 2.
    MICROWAVE on HIGH (100% power) 1 to 2 minutes, until mixture can be beaten smooth. Add additional milk, 1 teaspoon at a time, if necessary to achieve spreading consistency. Frosts one 13 x 9-inch cake.

  8.  
    LAYER CAKES

  9. 1.
    COAT three 8-inch or two 9-inch round pans with flour no-stick cooking spray. Line bottom of pans with parchment paper cut to fit. Coat paper with flour no-stick cooking spray. Follow above directions for batter. Bake 22 to 25 minutes. Cool on wire rack 10 minutes before removing from pans. Finish cooling on wire rack. Frost and fill as desired.

  10. TIP
    *Substitute 1 cup milk plus 1 tablespoon lemon juice for buttermilk.